France · Fermentation craft; Barrel aging; Burgundy heritage
Élevage en Fûts de Bourgogne
The management of Burgundy Pinot Noir through 12–18 months of barrel aging in the 228-litre Burgundy standard barrel — a separate and distinct craft from the vinification (CRAFT-0948). The éleveur reads each barrel individually by nose and taste at bi-monthly rackings, tracking the wine's evolution and deciding whether to rack (transfer to clean barrel) or leave undisturbed. The most skilled Burgundy éleveurs can identify, by nose alone, which parcel a barrel came from within the domaine.
Risk level: Stable · Burgundy Climats UNESCO World Heritage (2015); élevage not separately listed
A contemporary studio practice by Karine, working as La Dentellière de Carton near Mougins on the French Riviera.
The hand-cutting, hand-stitching, and finishing of fine leather goods in France, centered on le point sellier (the saddle stitch) — a technique dating to the 13th century, developed originally for saddle-making, in which two needles share…
The daily hand-shaping and baking of the baguette, France's iconic long, crusty loaf made from only four ingredients — wheat flour, water, salt, and leaven or yeast — through a precise sequence of weighing, mixing, kneading, fermentation,…
Stone carving and restoration in the Champagne limestone (pierre de Courville) of Reims Cathedral — the coronation church of French kings and one of the supreme achievements of French Gothic architecture.
The hand-finishing of Champagne bottles by cork insertion, wire cage (muselet) application and twisting, and foil capsule placement.
Medieval and modern stained glass tradition centered on Metz Cathedral, which houses one of the largest stained glass surfaces in the world (6,500 square meters).
Production of agarwood (oud) oil in the villages of Sujanagar, Barlekha upazila, Moulvibazar district: Aquilaria trees are wounded with hundreds of iron nails to induce resin, harvested after several years, chipped largely by women, soaked…
The Szeged paprika processing tradition — the production of the distinctive Hungarian ground paprika from the specific Capsicum annuum varieties grown in the Szeged and Kalocsa microclimate zones, whose specific drying, fermenting, and…
The evaporation salt production of Schwäbisch Hall — one of Germany's most historically significant inland salt production sites, whose brine springs (Sülzquellen) were so valuable that they gave the city's coin (the Heller, from which the…
The making of Lübeck marzipan — the most celebrated German marzipan tradition, produced in Lübeck since the 14th century and protected by IGP (Lübecker Marzipan).
The Edam cheese making tradition — the distinctive round ball-shaped Dutch cheese with its characteristic red wax coating (for export) whose form is as internationally recognisable as Gouda but whose production process is distinctly…
The brewing of Düsseldorf Altbier — the rival to Cologne's Kölsch (CRAFT-1202) and the defining beer of Düsseldorf, produced by the city's historic Hausbrauereien (house breweries) in their traditional copper kettle brewing rooms open to…